Spices, sous vide and Modernist cousine

Glenn_Bech_60986

Hi,

I have been cooking from Modernist Cousine at home, and some recipes from modernist cousine. I notice that a lot of recipes do not mention to add spices before vacuum sealing + cooking sous vide. How come? No salt, no pepper - just some fat added to the bag.

bkeene12

"When cooking sous vide, it is better to add salt after the sous vide cooking phase, unless you're intentionally trying to create a cured texture. Salting a steak before cooking sous vide is only recommended when it’ll be served immediately. If what you're cooking will be served immediately, then you may want to add seasoning or a marinade before vacuum sealing."

I think the general consensus with spices is the plants never come to a temp that causes them to release their desired flavor- I've had mixed results. For instance, I will throw a sprig of rosemary in the bag if I am doing a piece of beef and I have no qualms drinking the juice as amuse bouche with some sauteed shallots and pickled carrot. It is taste REALLY good to me.